Lentil Salad with Smoked Turkey

• 1 cup lentils rinsed
• 2 cups chicken broth or broth or water
• 1/4 cup tarragon leaves fresh or 1 ts dried tarragon
• 11 ounces turkey breast, smoked, cut in 1/2 inch cubes (2 cups)
• 1/4 cup onions red, minced
• 1/2 cup celery minced
• 2 tablespoons parsley leaves fresh, minced
• 1/4 cup mayonnaise
• 1/4 cup yogurt, plain plain
• 2 teaspoons prepared mustard dijon
• 1 tablespoon lemon juice freshly squeezed
• 1 each garlic clove, minced
• 1 x salt to taste
• 1 x black pepper to taste

1. Put lentils and chicken stock in a medium saucepan over medium-high heat; bring to a boil.
2. Reduce the heat and cook at a slow boil until the lentils are softened but still firm to the bite, 15 to 20 minutes.
3. Drain the lentils, transfer to a large bowl, and cool to room temperature.
4. Mince tarragon leaves and add them, with the turkey breast, red onion, celery and parsley to the cooked lentils.
5. Mix gently.
6. Whisk the remaining ingredients together in a small bowl; add to the lentil mixture.
7. Mix gently but thoroughly.
8. If desired, chill before serving.

lentils rinsed, chicken broth, tarragon, turkey breast, onions red, celery, parsley, mayonnaise, yogurt, lemon juice freshly squeezed, garlic, salt, black pepper

Taken from recipeland.com/recipe/v/lentil-salad-smoked-turkey-2321 (may not work)